August 6, 2017 - 4:17pm
A fast loaf
Regular yeast, about five hours start to finish. Bread flour only.
It was a pretty wet, 'pouffy' dough
A nice crust - it 'sang' properly...
and a decent crumb
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Regular yeast, about five hours start to finish. Bread flour only.
It was a pretty wet, 'pouffy' dough
A nice crust - it 'sang' properly...
and a decent crumb
Comments
What's in it? Prunes?
not a big flavor...
Not sure making bread "fast" is a worthy goal TBH.
I tend to feel that bread is best when it is long fermented. Better flavours, better for health, better depth of character and so on.
The loaf looks great but I have a suggestion for you.
Drop the yeast content to just 1g (fresh baker's yeast). About the size of a pea.
Mix the dough last thing at night say 10pm then leave in a container out on the kitchen counter overnight.
Next morning shape it, leave for a further 20-30mins then bake.
You'll get the same loaf but it will have better crumb and deeper flavour imo.
it's not a goal, but as we are about to move I didn't want to refeed and regrow my starter. Also, I have a lot of instant yeast to use up. Plus I'm very busy sorting out everything to take vs. sell so it helps to have fast recipes. I might use your suggestion, but it would require thinking/planning ahead, which is in rather short supply for the next few weeks. :)
This one was very wet. The recipe uses volume for the water, so I should probably shift that over to weight. As usual, came out fine in the end...